Boat cruises to historic sites, art galleries to boutique shopping, its Alexandria’s award-winning activities and culture that make it an incredible city, tucked just beneath the nation’s capital.…more
Make a weekend of it! Wrap yourself up in a robe, order room service and take advantage of the amenities unique to Alexandria’s hotels like views of the Potomac River or local historic landmarks just minutes from your…more
Sweet crepe batter mix: Eggs: 2 Milk: 1 cup Water : 1/3 cup All Purpose flour: 1 cup Salt: ¼ teaspoon Melted Butter: 2 Tablespoon
** In a blender, blend the eggs, milk, water, flour, salt, and butter until batter is smooth. Cover and refrigerate for at least 1 hour.
Lemon cream: Lemon curd : ¼ cup Zest of 1 lemon Heavy cream: 2 cups Sugar: 1 Tablespoon
**Whip heavy cream with sugar to soft peak and add lemon curd and lemon zest and whip for few more seconds to mix in the curd. Refrigerate.
Heat the nonstick crepe pan (or 8-10 inch nonstick pan) and heat over medium-heat until hot. Greased the pan lightly with butter and pour 2-3 oz of batter and spread over pan to make very thin pancake. Cook until top is almost dry and edge is lightly browned. Flip the crepe and cook the other side for about 10 second. Transfer the cook crepe onto a plate and repeat with the rest of the batter.
Fill the crepe with lemon crème and fold and dust generously with powdered sugar.